Most of you know I'm a pastry chef at a country club. We mainly do parties but we are open for members to dine day and night. At the most we do 50 people a week ala carte, but we do anywhere from 200 to 1000/plus people at parties per week (summmers are busy being a golf club and winters are boringly slow).

I have complete control over what and how many (6)ala carte desserts I make and how often I change the menu (every two weeks). Our sous chef plates desserts for me when I'm not at work. I keep my desserts very simple (I think) and keep a variety of garnishes (mainly chocolate) for him to use when plating.

As a sample my current menu is: traditional pumkin pie, fried icecream, carmel pecan tartlets, individual fudge cakes, sauteed pear shortcakes, assorted cookie plate.

By W.DeBord on Monday, October 30, 2000 - 08:57 am: Edit

As far as freshness I make everything fresh for each weekend and items like shortbread every other day. The climate is brutal with humidity and our coolers are wet with moisture.

I've gotten a couple of complaints on items being too cold (like my pecan tart doesn't cut easily with a fork when it's straight from the cooler) or items like profiteroles being too frozen. Then there's items that I know I'm serving at the wrong temp. like fudge cakes (or any chocolate item) that don't taste best cold.

The only answers I can think of don't work. Using the microwave to warm is a health hazard (it's always unclean with defrosted meats etc... and our plates don't go in the micro so they set food right on the glass). Or take out my desserts each night to get them to room temp. problem is the sous forgets to put them away or even cover them in the cooler. The sous (and chef) don't really want any thing to do with dessert and I can't leave anything undone for them to do other than plate-up.

By W.DeBord on Monday, October 30, 2000 - 09:15 am: Edit

So, how do restaurants etc... set-up and handle their ala carte desserts?

I keep thinking about a dessert cart but we don't have room in the cooler.??? How do you store your desserts so people cover them well?


How do I get the sous to remember to put things away PROPERLY?
I've talked to sous, he knows and aplogizes but...he keeps doing it. I can't go above his head with-out causing unrepairable harm. Besides he's my only real friend there.


Do you warm items in the microwave (how can I be sure they won't over heat them)?


When you only serve 10 people a night you can't hire someone just to plate desserts and I can't work 24 hours.

I'm really hoping someone can think of a way to help...I just can't figure this out!

By Panini (Panini) on Monday, October 30, 2000 - 05:52 pm: Edit

Hi W.DeBord,
What health risk are you associating with heating in the micro? I can fully relate to your problem, its a terrible situation when your only doing a couple of covers but you still need the variety.
Who is plating the dessert? Wait staff? Maybe give them an incentive to do a nice job selling and plating your product. You've probably already thought of this, I'm just trying to understand how you serve.
How about a dessert tray. Thats the big thing here. Actually some of the high end places have multiple dessert platters and a lot of the tables opt for the whole platter and just dive in. I experiences this the other night. A beautiful presentation of six desserts on a large platter, the waiter served plates and appropriate sauces. It was great and a great upsell for the house.
$ 48.++ We had a five top so not a bad deal. Sorry I'm rambling.
panini

By d. on Monday, October 30, 2000 - 06:19 pm: Edit

W., is there access to an oven to warm up the pecan tart or chocolate cakes? I can understand not wanting to use the micro since meat juice has been all over it, but if properly cleaned you can warm up most items in a paper plate or microwave- safe plate then transfer to proper serving plate. Or is there a way were they can get you a mini oven or micro solely for the desserts(I'd imagine the club has the $$)? You know catering is quite different, but I do see some similarities with some menu items.
I do a warm chocolate molten cake that the crew warms up in the oven right before service. To ensure that the centers are not overcooked, I fill the center with ganache. As for the pecan tart, couple seconds in the microwave to warm it up wouldn't harm it.

By d. on Monday, October 30, 2000 - 06:20 pm: Edit

Leaving the desserts out at room temp. and then storing them away may seem like a good idea depending on how much you use, but I wouldn't really recommend it since the constant temperature fluctuations could ruin your desserts(if your kitchen is hot)and the sous chef will probably forget to wrap them up.Maybe you should leave strict reheating timing instructions regarding the warming up of certain items, and post it in the dessert plating area. It is very tough to have control over a situation like that when the person doing the dish-up for you isn't interested and you are not there to supervise. In my opinion the executive chef(as well as the sous)should have more concern and interest in the desserts since after all a great dessert reflects the end to a wonderful meal.

By momoreg on Tuesday, October 31, 2000 - 06:50 am: Edit

Any chance the guys can clean their bloody meat out of the oven, and make it a non-hazard? Surely the owners don't want problems with the health department!

By W.DeBord on Tuesday, October 31, 2000 - 07:51 am: Edit

There's no chance of them changing their habits!

They come from Mexico where they don't have refridgerators in their homes. They butcher animals and let the meat sit uncooked in their hot climate until it's eaten whenever. I don't know exactly what bacteria my desserts might get from a dirty micro but I'm not willing to find out the hard way. Paper plates is an excellent idea but there isn't room near the micro to store them (I'll have to think on that). Reheating in an oven is a problem because 500 degrees is the min. temp. they ever have an oven at.

There is no room in my area for any more equipment.

What about those items like cakes and cookies that aren't great straight from the cooler? They can't microwave them and room temp. is perfect.
If I could figure out a storage system that keeps everything together (like a big elephant) he wouldn't forget to put it away ...????

I can't change them...I have to simplify and change things my-self.

By Yankee on Tuesday, October 31, 2000 - 01:25 pm: Edit

Can you keep a back stock of stuff in the fridge or freezer, then just pull out a few servings of each and keep them at room temp in tupperware containers? Some things will hold for a few days at room temp if they are sealed, then just staff them when they get old.

My station looks like a tupperware party, the trick is getting people to close the lids all the way. It beats teaching them to wrap things properly. "And, this is how you tie your shoes..."

Sorry about your staff problems. You are right, though, they will never change, sous chef to pantry staff. Unless they make it themselves, they will never take care of it properly.

I just laugh and refer to it as dropping things down "to the lowest common denominator," or "LCDing it." It sucks.

I once walked in on a pantry guy at my old hotel just after he had tried to slice up a cheese cake with a steak knife. It looked like a tank ran over it.

Best of luck.

By Panini (Panini) on Tuesday, October 31, 2000 - 03:46 pm: Edit

W.DeBord,
I'm not sure who or what your basing your impression of Mexicans on, if it's the Mexican people working for you than your hiring the wrong Mexicans. They have refridgerators in Mexico and most practice some form of sanitation. There are very poor areas of Mexico but you probably will never see those people for the cyotes' charge to much to bring them in.
Just a rant, I don't like anyone to be sterotyped.

By Peachcreek (Peachcreek) on Tuesday, October 31, 2000 - 04:11 pm: Edit

I've seen it done a bunch of different ways. One place I worked, we had a dessert table in the middle of the dining room and the waitstaff finished and plated everything. That was really cool. Another time I worked at a place that had the pastry tray displayed near the foyer, and that worked well also, except that you end up tossing a lot of desserts that way. Another time I worked as a sous chef and HAPPILY plated desserts.(We're all in this together,aren't we?). But it comes down to this: someone has got to take time and effort to make sure that they don't screw up your stuff. Really. It could be the waitstaff, or better yet, someone in the kitchen, who will make sure that the desserts get done the way you want them to be done. One of my first restaurant jobs was as the pantry guy at a busy resort. Since I was the one who plated desserts for the pastry chef, she would either leave me directions, or show me specifically what to do. The desserts were great. I learned a lot. Also, by the sound of things, the kitchen crew have plenty of time on their hands. It seems silly that they won't help you out. Good luck.

By Peachcreek (Peachcreek) on Tuesday, October 31, 2000 - 04:12 pm: Edit

I've seen it done a bunch of different ways. One place I worked, we had a dessert table in the middle of the dining room and the waitstaff finished and plated everything. That was really cool. Another time I worked at a place that had the pastry tray displayed near the foyer, and that worked well also, except that you end up tossing a lot of desserts that way. Another time I worked as a sous chef and HAPPILY plated desserts.(We're all in this together,aren't we?). But it comes down to this: someone has got to take time and effort to make sure that they don't screw up your stuff. Really. It could be the waitstaff, or better yet, someone in the kitchen, who will make sure that the desserts get done the way you want them to be done. One of my first restaurant jobs was as the pantry guy at a busy resort. Since I was the one who plated desserts for the pastry chef, she would either leave me directions, or show me specifically what to do. The desserts were great. I learned a lot. Also, by the sound of things, the kitchen crew have plenty of time on their hands. It seems silly that they won't help you out. Good luck.

By momoreg on Tuesday, October 31, 2000 - 04:12 pm: Edit

I agree, and besides, this isn't Mexico. If they can't adapt to the American way, the business may be shut down. I don't quite understand why nobody cares about sanitation, and how being Mexican is an excuse.

By Peachcreek (Peachcreek) on Tuesday, October 31, 2000 - 04:12 pm: Edit

I've seen it done a bunch of different ways. One place I worked, we had a dessert table in the middle of the dining room and the waitstaff finished and plated everything. That was really cool. Another time I worked at a place that had the pastry tray displayed near the foyer, and that worked well also, except that you end up tossing a lot of desserts that way. Another time I worked as a sous chef and HAPPILY plated desserts.(We're all in this together,aren't we?). But it comes down to this: someone has got to take time and effort to make sure that they don't screw up your stuff. Really. It could be the waitstaff, or better yet, someone in the kitchen, who will make sure that the desserts get done the way you want them to be done. One of my first restaurant jobs was as the pantry guy at a busy resort. Since I was the one who plated desserts for the pastry chef, she would either leave me directions, or show me specifically what to do. The desserts were great. I learned a lot. Also, by the sound of things, the kitchen crew have plenty of time on their hands. It seems silly that they won't help you out. Good luck.

By Peachcreek (Peachcreek) on Tuesday, October 31, 2000 - 04:13 pm: Edit

I've seen it done a bunch of different ways. One place I worked, we had a dessert table in the middle of the dining room and the waitstaff finished and plated everything. That was really cool. Another time I worked at a place that had the pastry tray displayed near the foyer, and that worked well also, except that you end up tossing a lot of desserts that way. Another time I worked as a sous chef and HAPPILY plated desserts.(We're all in this together,aren't we?). But it comes down to this: someone has got to take time and effort to make sure that they don't screw up your stuff. Really. It could be the waitstaff, or better yet, someone in the kitchen, who will make sure that the desserts get done the way you want them to be done. One of my first restaurant jobs was as the pantry guy at a busy resort. Since I was the one who plated desserts for the pastry chef, she would either leave me directions, or show me specifically what to do. The desserts were great. I learned a lot. Also, by the sound of things, the kitchen crew have plenty of time on their hands. It seems silly that they won't help you out. Good luck.

By Peachcreek (Peachcreek) on Tuesday, October 31, 2000 - 04:14 pm: Edit

I've seen it done a bunch of different ways. One place I worked, we had a dessert table in the middle of the dining room and the waitstaff finished and plated everything. That was really cool. Another time I worked at a place that had the pastry tray displayed near the foyer, and that worked well also, except that you end up tossing a lot of desserts that way. Another time I worked as a sous chef and HAPPILY plated desserts.(We're all in this together,aren't we?). But it comes down to this: someone has got to take time and effort to make sure that they don't screw up your stuff. Really. It could be the waitstaff, or better yet, someone in the kitchen, who will make sure that the desserts get done the way you want them to be done. One of my first restaurant jobs was as the pantry guy at a busy resort. Since I was the one who plated desserts for the pastry chef, she would either leave me directions, or show me specifically what to do. The desserts were great. I learned a lot. Also, by the sound of things, the kitchen crew have plenty of time on their hands. It seems silly that they won't help you out. Good luck.

By Mofo1 (Mofo1) on Tuesday, October 31, 2000 - 04:31 pm: Edit

Can we please get this posting problem fixed? This is a little ridiculous.

By W.DeBord on Tuesday, October 31, 2000 - 04:35 pm: Edit

Wait...quick side subject....I'm repeating what was explained to me by my chef and other kitchen employees, period. Whenever I bring up sanitation issues they express their opinion that we are over board here in the States. Then they tell me what it's like in Mexico...such as not having refidgeration or not being able to purchase ANY produce that's not grown locally with-out traveling to the citys. When they visit they bring "gifts" to all the people in their small town like oranges or other fruit they picked up in the city on their way.

Our chef just got certified and he still isn't bothered when the guy scooping trays of icecream is standing shoulder to shoulder with the guy pounding the chicken breasts. I don't hire the people and I get ridiculed for mentioning things I think are unsafe practices.

Personally it sounded like the truth to me, I certainly mean no harm if they were "pulling my leg" and I'm repeating bad information.

By momoreg on Tuesday, October 31, 2000 - 10:48 pm: Edit

I know it's off the topic of your real problem, but it just seems like that's something that needs serious attention. But anyway, in terms of your plating problem, what ever happened to you getting an assistant. You can't succeed the way you have the potential to, with these guys doing your plating. Thay just don't care.

By momoreg on Tuesday, October 31, 2000 - 10:49 pm: Edit

I mean that the sanitation issue was off topic. Just to clarify.

By Yankee on Wednesday, November 01, 2000 - 12:35 am: Edit

Hispanics are the backbone of our industry. Period.

But, where they came from does not matter because they will never be better than you train them to be. Calling them "Mexicans" and blaming your bad sanitation issues on how you "think" they lived in their homeland is just plain stupid.

If your chef and sous chefs don't care about sanitation, what makes you think they will? Who would? It starts at the top.

If it's bad, call the health inspector. It's not worth making people ill. As a professional, it's YOUR responsibility too.

Your chef sounds like an idiot. I enjoy seeing inspector walk through our place. Things actually get fixed.

By raine on Wednesday, November 01, 2000 - 07:33 am: Edit

okay this may seem like the obvious here...but what about a pre slicing your desserts and putting them under a cake dome? A million coffee shops can't be wrong, can they?

and for the cold items, why not get a mini fridge? like the type for chilling wine, that would fit under a table. It has a glass front and would hold a sufficiant amount of desserts for one possibly 2 days.

Not an expert in this area. I only sell whole desserts.

By W.DeBord on Wednesday, November 01, 2000 - 08:13 am: Edit

Yankee what do you call a person from Mexico who is a Mexican citizen? THEY CALL THEMSELFS MEXICANS not HISPANICS. You've implied the word Mexican is a dirty word?!

I DON'T HAVE A CLUE HOW THEY LIVE, I am repeating EXACTLY what they tell me! I can't be certain, maybe they are trying to shock me...can you be certain that they are not telling me the truth?

I don't train my boss?!

My chef is not an idiot (he's very smart)...but he is very under-educated. There is a difference. He does care about sanitation but he misses the less obvious problems. When I try to bring up any issues they tell me to mind my own business (stay in my "pastry area"). I have a couple of times gone to the club manager but going over my bosses head is more likely to get me removed then him.

Our health department believes in working with restaurants. They call ahead and make appointments for inspections. But I also don't run the health dept.

ALL I CAN PERSONALLY DO, IS KEEP MY PRODUCT SAFE!

By W.DeBord on Wednesday, November 01, 2000 - 08:27 am: Edit

I just re-read my earilier post...I wasen't clear enough apparently. My Oct 31 at 4:35 posting ..."such as not having refridgeration" I should have detailed that by saying "in THE SMALL towns or villages they don't have refridgeration".

The cities are much different (again, according to what I'm told by the Mexicans I work with).

By W.DeBord on Wednesday, November 01, 2000 - 08:55 am: Edit

Back on subject>>>> The assistant I got went back to college awhile ago (which is fine because we are now in our slow season). She'll be back next summer.

I do pre-slice always and pre-plate (when we have alot of reservations) but I keep everything in the cooler so the sous doesn't have to put them away.

I guess I've been penny wise and dollar foolish? Just pull-out a couple of servings each night and pitch them if they aren't sold? That's fine when we are slow. In the summers I can't afford to take the time to shuffle ala carte desserts. I'm pressured to have the time to make them.

The wait staff are willing to plate desserts because they want things to be correct also. That's a possiblity.....when places have a dessert cart is it refridgerated? If not, do they keep and re-serve the same items the next day?

I do use a tupperware type of storage but I can't get anyone to seal the lids.

Could it be that I've made things too simple? Too easy to not pay attention?

By d. on Wednesday, November 01, 2000 - 03:20 pm: Edit

Too bad about your health department...they must be very well-paid. Here in L.A., it's quite the opposite. We've already had a surprise visit 2x in the last 3 months(and our kitchens are very clean). Like once a month my boss(F & B manager) likes to have a short meeting stressing sanitation, food and labor issues, and I think that a lot of the guys(our kitchen is 90% Mexican)have learned from this.
Maybe you should call anonymously --- I agree with you, there is only so much that you can do.
Is space in your dessert plating are very limited? I like Raine's idea of a mini fridge. I don't know much about dessert carts, but if you are offering whipped cream cakes and such I'd imagine it would have to be chilled? Why not look through food service equipment catalogues(or speak to a sales rep) and see if you can get some better ideas for a pastry set-up?

By Dominique (Dominique) on Thursday, November 02, 2000 - 12:45 am: Edit

I've had similar problems in the past, (though not where I'm at now, thank goodness!) and one of my solutions was to individually wrap each piece. It was a pain, but in the end, it saved me a lot of trouble. It was also easy to pull out just how many pieces I thought they'd need for that night.

Good luck!
Dominique :)

By Yankee on Thursday, November 02, 2000 - 01:57 pm: Edit

I don't want to seem like the PC police here.

We have a big cross section of the world in our restaurant. As a manager, to dismiss a sloppy prep person as a "Mexican" is a major no-no. Remember, I'm out in California. You can sue someone for just looking at you funny.

We have people from all over here. A Dominican or Salvadorian doesn't appreciate being assumed to be "Mexican." Our Mexican nationals don't dig being called Cubans either. The Chinese women don't appreciate being called Orientals or Koreans. I doubt you like it when they refer to you as a gringa. Me? I prefer "Cracker."

Perhaps you guys only have Mexican nationals at your place. Lucky you. Less conflicts.

Still, think your chef is an idiot. Try a dessert trolly and have a FOH person responsible for it.

By W.DeBord on Thursday, November 02, 2000 - 07:15 pm: Edit

I can understand the importance of not labeling people. I'm a jew who grew up in a christan area and a women who works in a male dominated profession.

When I have questions and seek help involving my job the fact that I work with people who don't speak the same language as I and don't have the same cultural background as I, is a point to mention because it can influence your answers trying to help me. It's a fact the affects every sentence spoken in the kitchen, only two people are bi-lingual, for the rest of us every word must be translated (and sometimes the translation is wrong).

Many of our employees are relatives and ALL OF THEM (except 2 who have become American citzens) are Mexican citzens.

You have to admit it's a sad that calling someone a Mexican should bring a negative thought or meaning.

P.S. I don't know the literal translation of "gringa" but we only had one guy who called me that and he just got fired for treating his co-workers poorly.

By Yankee on Friday, November 03, 2000 - 03:01 am: Edit

Perhaps if you picked up some Spanish it would help. Even basic kitchen terms will make things a bit easier and show those for whom English is a second laguage that you want to learn something about them.

I spent 18 months with everyone else around me able to speak three or more languages when I was overseas. It was very uncomfortable for me at times, but I learned enough to make it through. It was almost odd to be home and understand all of the conversations going around me again.

Gringa is the female version of Gringo, which basically means "white idiot."

Try to stop worring about all that is hard about your world, you didn't have to sneak into another country and find a way to survive. :)

Best of luck, I'm out of here for a while.

By W.DeBord on Friday, November 03, 2000 - 07:34 am: Edit

I don't know Yankee, we seem to keep miss connecting. Don't read between the lines and please stop insulting me. I came here to find a solution to a problem. Perhaps I have picked up some spanish, perhaps I have ALOT of conversations trying to learn about their culture. Perhaps I have learned a great deal about how hard it is for them to enter this country and survive here. Perhaps I have shown great interest in learning their home cooking, perhaps infinity.....

Perhaps I came here because I care about doing a good job at work. Perhaps I feel bad that my desserts have recieved a couple of complaints and want to correct the problem and head off any future problems.

And perhaps I'm not the bigoted white idiot you have me pegged for. Perhaps I've faced some discrimination at work myself and wouldn't think of doing that to someone else.

By Yankee on Friday, November 03, 2000 - 12:33 pm: Edit

I am not trying to insult you, and I don't think you are a bigoted white idiot. It does not matter to me if you are purple with yellow stipes. But please, don't play the martyr.

I just thought that some of your orginal posts -- where you noted that your chef seems to think that "Mexicans" have bad kitchen habits because they are from a 3rd world country -- showed some pretty lame attitudes.

If your chef thinks that they will not change their habits because of their former living conditions, and hence will not take the time to train them properly in sanitation, then he is an idiot and a danger to your customers.

As for your own frustrations in dealing with language barriers, that's your own battle to deal with. I was not bagging on you per se, just pointing out how I have tried to deal with it before. That's all. No harm. No foul. Nothing to see, move along.

Get a trolly for your stuff. :)

I'm leaving for the airport. Cheers!

By W.DeBord on Saturday, November 04, 2000 - 12:37 pm: Edit

This is a really hard medium to comunicate through. Errors happen with the person writing and the persons reading. Lately we keep getting so off subject that we keep shutting down the comunication among us. Or we group together and embarrass someone. Or no one responds because they're scared that they're not enough of an expert on a topic and fear being ripped if they make a mistake.

No one seems to want to start any topics lately and some former regulars haven't posted in a long time after being made fun of.

I don't want to continue this banter (in this tread) it's pointless and stupid. You got issues wrong and I wine too much etc... Where the hell does this conversation go from here once it's in the cutter?

At least I took the risks to ask questions and try to learn how to solve problems. Haven't any of you noticed how only a few people are willing to ask questions or open conversations anymore...

Where's the symbol for the white flag George?

By Panini (Panini) on Sunday, November 05, 2000 - 06:53 pm: Edit

DeBord,
Your last post really hit home, I'm probably guilty of this. I meant nothing by my Hispanic comments, its just that I live it here. Your Mexicans are using the heritage as an excuse to sand bag. It is pointless and stupid. I don't come here so much anymore, the questions seem to be so general, "I want to be in business, how do I start?" "paddle vs whip". I'm not knocking this but really! I thought we were supposed to be professionals.
I never made out to be a know it all and I try to input on things that I know, or have done.
I've gotten a lot from this site and will continue to visit and will keep your thoughts in mind when I post.
Jeff

By d. on Sunday, November 05, 2000 - 08:10 pm: Edit

W., I appreciate your honesty and zeal with which you pursue your questions. Unfortunately sometimes this forum is sidetracked by personal opinions and the topic at hand gets lost and forgotten when an argument develops.I,like Panini, do learn from this site, but the level of input is slow, low or sometimes not there at all. I usually try not to get entangled in the drama that evolves from some of the hot topics---I don't have the time nor the energy. But I do wish for a higher level of communication among us.

By MarkG on Monday, November 06, 2000 - 09:59 am: Edit

I agree with W. though I'll be quick to admit I read many more messages than I add to. Usually it's a time factor but it's also an attitude. I come to this site to learn and sometimes be entertained (Gerard did both for me and this site misses his input). As a small wholesale baker trying to compete in a small market, much of what is said does not apply to me or my business. It's those rare times when I'm making a wedding cake for 250, dessert for another 300 and dinner rolls for 150 that I seek ideas, solutions or support for what I'm trying to do. But it's also those times when I'm too busy to log on, let alone write a request, note or respond to a question. I find baking professionally to be a challenge that is both exciting and humbling. With so many bakers and pastry chefs around the country and the rest of the world, I'd hope this site would be a great source for ideas, sources and more.

Con't.

By MarkG on Monday, November 06, 2000 - 10:00 am: Edit

For example, much the same way I seek out local retailers/wholesalers for sources who can supply me with products at a better priceor better quality, I wonder why there is so little discussion about suppliers, pricing and the like. If you can get Callebaut cheaper than me, I'd like to know. The arguments that develop are typically human with some egos taking over, pride in other cases and anger in some. Those would be more tolerable if there were more informative discussions. Just my 2 cents.

Mark

By Yankee on Thursday, November 09, 2000 - 02:59 pm: Edit

Apologies if I drove this thread off topic.

Intially, there were answers to the original question. Then, I just started to get bent on some of the attitudes that were expressed by "W's" chef and staff.

For those of you who read Food Arts, please check out the article on p55-56 by Bourdain. While I don't exactly support his position on open borders, the rest of his piece is dead-on.

As for these threads going all over the place and getting nasty, well, that's the way most of us are. I see it as a human quality, not fault. The world would suck if we were all the same. I enjoy discourse, because it forces me to look at how I live and think.

By Yankee on Thursday, November 09, 2000 - 03:05 pm: Edit

I am wrong all the time, and don't mind being told so. It's how we learn. I just don't think my temperment fits this medium.

In any event, I decided while I was off on holiday these past few days that I have been spending way too much time on the net. It's time to go back to reading books.

I'll still check out this site once in a while, but for the most part I'm going to sit in the bleachers and drink my beer.

Cheers!

By W.DeBord on Friday, November 10, 2000 - 08:41 am: Edit

I agree, things would be very boring if we all agreed to everything. It's great fun when there is a controversy and alot of people post expressing their thoughts!

The problem I'm trying to bring up is that in our excitement to comunicate we actually can shut communication down. Most of the current threads have become very boring to professionals because their posted by beginners or "new people". I think that's because many of the pros who visit this site often now fear asking "stupid" or "basic" questions (even if they are on a professional level) because they've seen people get ridiculed or ganged-up upon. Let's not scare interaction away?

This thread wasen't a full blown example of how we do become overzealous, but most of us can recall afew that did go over the edge.

Yankee (and all of you who fade away) you can read your books but you can't interact with them as you can when you read here.

By W.DeBord on Friday, November 10, 2000 - 08:49 am: Edit

By the way the thing you missed Yankee was my chef is a Mexican man. He was the person who told me about no refrid. with the rest of the guys standing behind him nodding their heads agreeing to his "story" of what life is like in his homeland. He doesn't think Mexicans have bad or untrainable kitchen habits. He thinks Americans are abit over board on sanitation.

He has told me and the sous lies (we compare notes behind his back), so maybe this was a tall story. BUT when all the other guys stand there nodding their heads in agreement I took it as the truth.

And I still haven't figured out the answer to my question....I don't like having to pitch desserts every night.

By W.DeBord on Friday, December 22, 2000 - 07:45 am: Edit

Just as a lovely follow up to this topic...after several more mornings of coming in to an open dessert cart with pastries covered in waterbeads from the coolers humidity. I finally snapped at the Sous,(after two plus years of ruined desserts) I told him "if he couldn't take the time at the end of his shift to close up properly I'd have to talk to the boss".
His response was "all you do is complain" and proceded to play the victum not talking to me.

Never were the words "Oops, I'm sorry" muttered by either him or I. Ain't working in a kitchen grand!